2 April 2017

Sushi Sunday

Sushi Sunday could
be a thing, don't you think so too? At least I like making vegan
sushi on Sundays, as I then have plenty of time pottering around in
the kitchen and crafting these little things. I made these vegan
sushi rolls last Sunday, and will unfortunately be eating something
else today, but I wish it would be sushi again. At least I have my
onigiri dish to look forward to that I have planned for some day next
week.

This time I filled
the sushi with different roasted vegetables that were glazed with an
organic Japanese umami paste with ginger. I roasted some crown prince
squash, green bell peppers and rainbow carrots. I also used firmly
fried tofu as a filling. This umami paste was great, and can be used
in a versatile way in Asian style of cooking.

I simply enjoyed
these sushi dipped into a sauce made with soy sauce, chilli, sesame
oil and mirin. It was such a good meal, I think I could eat this sort
of thing every day!

What's your
favourite vegan sushi filling, and are you having some today?

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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